Pour juices from cherries into glass cup.,Add kirsch.,Add enough red wine to measure 1 cup.,Stir 3 tablespoons sugar and 1 tablespoon cornstarch in heavy small saucepan until no lumps remain.,______,Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently, about 5 minutes.,Remove from heat.,Stir in almond extract.,(Sauce can be prepared 1 day ahead.,Cover and refrigerate.,Rewarm over low heat before serving.),Divide vanilla ice cream among bowls.,Spoon warm sauce over and serve immediately.